White Chocolate Macadamia Nut Cookies

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The BEST White Chocolate Macadamia Nut Cookies! Recipe via chelseasmessyapron.com

White Chocolate Macadamia Nut Cookies are unmatched! They feature soft, chewy centers, crisp edges, and unmatched flavor.

White Chocolate Macadamia Nut Cookies stacked with one broken in half.

Why We Love These White Chocolate Chip Macadamia Nut Cookies

  1. Unique Flavor: White chocolate and macadamia nuts create a sweet, tropical flavor.
  2. Ideal Texture: Achieve soft, chewy centers with crisp edges.
  3. Simple Process: One-bowl, no-mixer recipe for easy baking.
  4. Customizable: They’re easy to personalize with different flavors.
  5. Ready-to-Bake: Freeze dough for convenient, gourmet cookies anytime.

Butter and sugars being combined in a bowl.


  • Butter: Provides richness and gives a tender texture.
  • Sugars: Contribute to chewiness, sweetness, and crispiness.
  • Egg: Acts as a binder and supports structure to the White Chocolate Macadamia Nut Cookies.
  • Vanilla and Coconut Extracts: Enhance flavor, with coconut adding a tropical twist.
  • Agave Nectar: Adds subtle sweetness and softness.
  • Cornstarch: Ensures soft texture by reducing gluten formation.
  • Baking Soda and Baking Powder: Helps the cookies rise and give a lighter texture.
  • Flour: Forms the cookie’s structure.
  • White Chocolate Chips and Macadamia Nuts: Provide sweet and nutty flavors with textural contrast.

Dry ingredients being added to the wet and then mixed for this White Chocolate Macadamia Nut Cookie recipe.

How To Make White Chocolate Macadamia Nut Cookies

  1. Mix & Chill: Melt butter, combine with sugars, egg, extracts, and agave. Add dry ingredients and fold in chips and nuts. Chill for 1 hour.
  2. Bake: Preheat oven to 350°F, form dough balls, bake 8-12 minutes, and cool on tray.

Agave bottle used in this recipe and it being added to the mixture in the bowl for the best White Chocolate Macadamia Nut Cookies.

White Chocolate Macadamia Nut Cookies Baking Tips

  • Measure Carefully: Spoon and level flour to avoid dense cookies.
  • Chill Dough: Keeps cookies thick and chewy by slowing butter melt and concentrating sugar.
  • Ingredient Temperature: Use room-temp eggs and butter for fluffier cookies. Warm refrigerated eggs quickly in warm water.

White chocolate chips and macadamia nuts being added to the cookie dough.


Storage Tips

  • Best Fresh: Enjoy cookies within 1-2 days; lasts up to a week but may lose quality.
  • Store Cool: In an airtight container at room temp.
  • Freeze Dough: Freeze dough balls, then transfer to a container for up to 3 months.
  • Baking Frozen Dough: Bake directly from freezer, adding 1-3 minutes to bake time, or thaw in fridge first.

Dough balls being rolled out to chill.

What Macadamia Nuts To Use?

  • Use roasted unsalted macadamia nuts for the best flavor.
  • Toast macadamia nuts at 350°F for 7-10 minutes until golden for enhanced flavor and crunch.

Baked cookies on a board.

More Amazing Cookie Recipes

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White Chocolate Macadamia Nut Cookies

5 from 8 votes
White Chocolate Macadamia Nut Cookies are unmatched! They feature soft, chewy centers, crisp edges, and unmatched flavor.
Print Recipe

White Chocolate Macadamia Nut Cookies

5 from 8 votes
White Chocolate Macadamia Nut Cookies are unmatched! They feature soft, chewy centers, crisp edges, and unmatched flavor.
Course Dessert, Snack
Cuisine American
Keyword white chocolate macadamia nut cookies
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 18 cookies
Chelsea Lords
Calories 213kcal
Cost $4.12


  • 8 tablespoons unsalted butter
  • 1/2 cup light brown sugar packed
  • 1/2 cup white sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • Optional: 1/4 teaspoon coconut extract
  • 2 tablespoons agave nectar
  • 2 teaspoons cornstarch
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 and 3/4 cups all-purpose white flour (Note 1)
  • 3/4 cup white chocolate chips
  • 1/2 cup roasted unsalted macadamia nuts coarsely chopped


  • PREP: Melt butter in microwave and set aside to cool to room temp. (If it is too hot it will melt the sugars & cause greasy bars.)
  • WET INGREDIENTS: Once butter is cooled to room temperature, stir in light brown sugar and white sugar until smooth. Stir in the egg, vanilla, coconut extract, and agave nectar. Mix until smooth.
  • DRY INGREDIENTS: Mix in cornstarch, salt, baking soda, and baking powder. Then gently fold in the spooned and leveled flour until just combined. Avoid over-mixing. Stir in the white chocolate chips and macadamia nuts until combined.
  • CHILL: Cover bowl tightly and chill for 1 hour.
  • PREPARE FOR BAKING: Preheat oven to 350°F and line a baking sheet with parchment/nonstick liner. Shape dough into tall cylindrical balls (refer to image above). Place 6-8 balls on sheet, ensuring space for spreading. Each ball should be about 2 tbsp (40g).
  • BAKE: Bake for 8-12 minutes (ours are perfect at 10 minutes), under-baking slightly for soft and chewy cookies. Remove when edges lightly brown; middles will firm up as they cool.
  • COOL: Remove from oven and gently press edges inward with spatula. Optionally, press extra chocolate chips or macadamia nuts on top for appearance. Cool on baking tray for 5 minutes before transferring to rack.

Recipe Notes

Note 1: To measure flour properly, spoon it into the measuring cup and level off. Avoid pressing the cup into the flour. 

Nutrition Facts

Calories: 213kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 153mg | Potassium: 60mg | Fiber: 1g | Sugar: 18g | Vitamin A: 170IU | Calcium: 35mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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Recipe Rating


  1. yummy. fyi… if you weigh the flour, you dont have to worry about whether or not the measuring cup is over packed or not. 1 cup of flour weighs 120 grams. i never measure flour specifically for this reason.

  2. What parts of the recipe require a mixer and what parts require combining with a spoon? And how can I adjust the cooking time for a cookie cake?

  3. 5 stars
    My hubby’s fav cookie is the white choc Mac nut too. I’m constantly searching for a recipe that had FLAVOR. all of them were the same ingredients just mixed a different ways. I’ve made countless batches that all turned out okay but none with flavor. UNTIL I FOUND THIS RECIPE. YOU ARE BRILLIANT. I doubted the coconut extract but used it anyway, made a trip to the store to get agave nectar, and didn’t tweak a thing in this recipe (which says a lot bcz I always always always change something in a recipe to “make it mine”) but I’m glad I didn’t. OMG there are no words to describe the flavor in these cookies other than AMAZING. these are by far the best wcmn cookies we have ever tasted. I have finally found the recipe I will use forever. Thank you so much for sharing your secrets!!

    1. Awe you made my day Cat!! So, so happy these were a hit 🙂 I am beyond thrilled these are your new forever recipe 🙂 Thanks!

  4. 5 stars
    This has been my go to recipe for chocolate macadamia nut cookies for a long while now. Make them every couple weeks. Even with high altitude adjustments they turn out great!

      1. Thank you! I cannot wait to make these. Over the last few months, my family has really enjoyed all your fantastic recipes! ☺️

  5. 5 stars
    This is the best white chocolate macadamia nut cookie recipe I’ve tried! I used pecans because I didn’t have enough macadamia nuts and it turned out perfectly. I used a cookie dough scooper and WOW! Perfect size and shape every time! Thank you, Chelsea!

  6. 5 stars
    This recipe is as good as it looks! I made it using honey instead of agave nectar (for sustainability) and it gave it a fantastic texture without a noticable honey flavor. I didn’t make any adjustments for high altitude and 9 minutes was the perfect amount of time!

  7. Dang these were good! I baked these with my family and we put in too much flour AND over baked them and they were still delicious! If you get slightly dry and crumbly dough like we did, don’t worry about it. Roll it compactly with your hands and do better next time! (BTW I substituted honey for agave.)

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